QSR magazine:

Chick-N-Grill, a four-unit fast casual chain in southern Florida, became the first Hispanic-owned chain in the U.S. to be dubbed a Certified Green Restaurant by the Green Restaurant Association (GRA).

“Going green is something that we’ve always wanted to do,” says Al Salas, CEO of Koning Restaurants International, the parent company of Chick-N-Grill. “We wanted to do something that was right for the environment, so going green and insuring that it was not just about the building but that it was also about the food is something that we always want to do here at Koning Restaurants International.”

After collaborating with the GRA on what steps it could take to be more “green,” Salas says the company opted to focus not just on eco-conscious building elements, but also on the food itself. It chose to incorporate hormone-free chicken, with no MSG or Trans fat, and ditched frozen food. Read on…